New England Clambake
Pit-roasted & steamed hard & soft-shell clams, mussels, Maine lobsters, fresh cod & blue fish.
Local Red Bliss Potatoes & fresh corn on the cob
Served with drawn butter, lemon, and crusty loaves.
Double chocolate roulade with fresh whipped cream & strawberries.
Individual cuts of beef, pork, and/or chicken on the grill or whole on the spit.
Meats are rubbed with dry herb mix, hickory smoked, then slow roasted over open coals.
Served with field fresh corn, BBQ sauce, cole slaw, ranch beans, baked potatoes, potato salad, and fresh rolls
Chocolate chip cookie & Tahitian vanilla bean ice cream sandwich.
Traditional Polynesian Luau
Pit roasted whole suckling pig, whole fish in banana leaves, yams, cabbage, poi, lomi-lomi salmon, hearts of palm salad & pineapple-stuffed long pig.
Coconut, pineapple upside down cake.
Alaskan Salmon & Crab Roast
King & Dungeness Crab, Chinook & Sockeye Salmon, Pacific Halibut and cultured oysters.
All steamed on fire heated rocks with seaweed.
Corn in the husk, Russet potatoes, garlic, lemon, fresh herb butter & fresh Alaskan Sourdough loaves.
Baked Alaska for dessert.
Brie, Baguettes & Basil with garden ripe red & yellow tomatoes, dilled cucumber salad, fresh basil pesto, watercress & crusty French bread loaves.
Served with chilled Napa Chardonnay.
Complimented by cinnamon carrot cake with sour cream frosting.
Caprese & Soprasetta thinly sliced on sourdough ciabatta bread with aioli, roasted peppers & grilled onions, served with pasta salad primavera & selected herbed olives.
Served with a Chianti Classico.
Honey orange bread with spiced cream cheese for dessert.
Chilled BBQ’d chicken n’ spare ribs, baked smoked beans, Napa cabbage slaw, Parker House rolls & new potato salad.
Served with chilled micro brews.
Afterward, enjoy double chocolate chip cookies & vanilla ice cream.
Baked Ham & sharp cheddar cheese with selected mustards, carrots & celery stix, black olive, bread & butter pickle, rye rolls & potato salad nicoise.
Served with chilled Johannes burg Riesling.
Then marble pound cake & watermelon.
Cheeses marinated in extra virgin olive oil with fresh herbs, olives & whole garlic.
Hard cooked quail eggs, roast quail with grapes, sourdough rolls with parsley butter & four-bean salad.
Served with Rose de Provence.
Topped off with Biscotti with fresh berries & crème fraiche.